This is a quick and delicious Heath Bar and Hersheys Ice Cream Cake recipe that my wife has made several times to take to dinner parties. I personally ate about 1/2 of one of these cakes--over two days at breakfast time with my coffee. I am not particuluarly choosy when it comes to matching dishes with meal times. Dessert at a breakfast is common practice for me. My wife has a colleague that orders dessert before his meals when dining out. I guess a lot of people don't have set meal times when it comes to desserts.

Recipe Instructions:


  • 1 Angel food cake
  • 1 large can fudge (Hershey's fudge for ice cream topping)
  • 10 Heath bars
  • 2 quarts ice cream (any kind)
  • 1 large Cool Whip Large spring form pan 


  • Break cake in pieces 
  • Smash cake and press to bottom of pan 
  • Spread fudge on top 
  • Mash heath bars in package and sprinkle 5 bars on top of fudge 
  • Put on ice cream 
  • Freeze 24 hours 
  • Take cake out of pan 
  • Put on cool whip and refreeze with candy bars on top for 12 hours 
  • If you use a very large pan - increase fudge and ice cream